The Spanish Dietary Guidelines: A potential tool to reduce greenhouse gas emissions of current dietary patterns

Batlle-Bayer, Laura; Bala, Alba; Garcia‐Herrero, Isabel; Lemaire, Elodie; Song, Guobao; Aldaco, Rubén; Fullana–i–Palmer, Pere

doi:10.1016/j.jclepro.2018.12.215

Cited by 70 publications

(65 citation statements)

References 79 publications

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“…Figure 8 displays the contribution of each stage of the FSC to the PED for eggs, meat, fish and seafood, and vegetable categories. As stated by Batlle-Bayer et al [64], in terms of the life-cycle processes, the primary production phases were the major contributors to the PED for eggs (85%), meat (65%), and fish and seafood (59%), while the household stage was the main contributor for vegetables (52%). These results are related to the production of feed in the case of eggs and meat production [60].…”

Section: Resultsmentioning

confidence: 85%

“…Following the methodology described in Section 2, the LCA of the 11 food categories selected was performed, and the PED and GWP were calculated. These values were obtained from a previous study developed by Batlle-Bayer et al [64]. As shown in Table 2, the total energy invested in food production daily amounts to around 19,500 kcal for an average Spanish citizen.…”

Section: Resultsmentioning

confidence: 99%

“…An extensive LCI was built up using data from the literature (for more details, see Batlle-Bayer et al [64]) and the PE GaBi database [53]. The food balance sheet and the unavoidable FLW percentages of each food category were collected from García-Herrero et al [3], where production values were mainly sourced from Eurostat [65][66][67][68].…”

Section: Life-cycle Inventory (Lci)mentioning

confidence: 99%

“…Regarding home storage, data from the LCA Food Database was used [71]. For cooking, energy factors of Foster et al [72] were taken (for more details, see Batlle-Bayer et al [64]).…”

Section: Life-cycle Inventory (Lci)mentioning

confidence: 99%

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Assessing Energy and Environmental Efficiency of the Spanish Agri-Food System Using the LCA/DEA Methodology

et al. 2018

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Feeding the world’s population sustainably is a major challenge of our society, and was stated as one of the key priorities for development cooperation by the European Union (EU) policy framework on food security. However, with the current trend of natural resource exploitation, food systems consume around 30% of final energy use, generating up to 30% of greenhouse gas (GHG) emissions. Given the expected increase of global population (nine billion people by 2050) and the amount of food losses and waste generated (one-third of global food production), improving the efficiency of food systems along the supply chain is essential to ensure food security. This study combines life-cycle assessment (LCA) and data envelopment analysis (DEA) to assess the efficiency of Spanish agri-food system and to propose improvement actions in order to reduce energy usage and GHG emissions. An average energy saving of approximately 70% is estimated for the Spanish agri-food system in order to be efficient. This study highlights the importance of the DEA method as a tool for energy optimization, identifying efficient and inefficient food systems. This approach could be adopted by administrations, policy-makers, and producers as a helpful instrument to support decision-making and improve the sustainability of agri-food systems.

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Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Section: Life-cycle Inventory (Lci)mentioning

confidence: 99%

“…Regarding home storage, data from the LCA Food Database was used [71]. For cooking, energy factors of Foster et al [72] were taken (for more details, see Batlle-Bayer et al [64]).…”

Section: Life-cycle Inventory (Lci)mentioning

confidence: 99%

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Assessing Energy and Environmental Efficiency of the Spanish Agri-Food System Using the LCA/DEA Methodology

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“…La DM además de ser un modelo cultural, es también un patrón ecológico y sustentable, debido al mayor consumo de alimentos de origen vegetal (42) . Esto último es esencial al considerar el seguir o mantener este patrón alimentario, ya que estudios como el realizado por Batlle-Bayer et al (43) identifican que una dieta promedio que aporte 2665 kcal/día, emite 1,6 kg de CO2 al año, y que el uso de la DM colabora en la reducción de gases de efecto invernadero de 17 a 11 %. Resultados similares fueron encontrados en el estudio de cohorte EPIC-Oxford (44) , en que se concluye que las personas con dietas en las que se incluye el consumo de carne, la emisión de gases de efecto invernadero (GEI) es el doble que las persona que mantienen una forma de alimentación vegana.…”

Section: Actualidad Y Futuro De La Dieta Mediterráneaunclassified

Comidas tradicionales y alimentación saludable: el ejemplo de la dieta mediterránea

Troncoso-Pantoja¹

2019

HorizMed

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La necesidad de tomar acciones que fortalezcan la promoción y prevención en salud ha permitido redescubrir a las comidas tradicionales como una opción para una alimentación saludable. Las comidas típicas permiten la convergencia de aspectos dietéticos y nutricionales, pero también de elementos sociales y culturales que se asocian a un plato culinario, lo que enriquece y da identidad a una persona, familias y comunidades. Esta revisión teoriza y reflexiona sobre la relación entre comidas tradicionales y alimentación saludable con base en uno de los patrones alimentarios más reconocido a nivel global, que es la dieta mediterránea. Esta forma de alimentación reúne a los alimentos y a las preparaciones culinarias saludables, incentiva un estilo de vida que previene la aparición de enfermedades crónicas y tiene una connotación sociocultural, que se basa en su denominación como patrimonio gastronómico de la humanidad, que da identidad a los países del Mediterráneo. El trabajo presenta las características de este patrón alimentario y su empleo clásico como dieta saludable. Así mismo, profundiza en su rol como parte del patrimonio cultural inmaterial de la humanidad, además de su empleo actual y su representación como alimentación saludable y sustentable, y plantea en la necesidad de reconocer a las comidas tradicionales como una oportunidad para la alimentación saludable.

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Traditional Atlantic Diet and Its Effect on Health and the Environment

Cambeses-Franco,

Gude,

Benítez-Estévez

et al. 2024

JAMA Netw Open

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ImportanceThe universal call to action for healthier and more sustainable dietary choices is the framework of the United Nations’s Sustainable Development Goals. The Atlantic diet, originating from the northwest of the Iberian Peninsula, represents an example of a traditional diet that aligns with these principles.ObjectiveTo explore a 6-month intervention based on the Atlantic diet’s effects on metabolic and environmental health, assessing metabolic syndrome (MetS) incidence and the carbon footprint.Design, Setting, and ParticipantsThe Galician Atlantic Diet study was a 6-month randomized clinical trial designed to assess the effects of this regional traditional diet on families’ eating habits. The study was conducted from March 3, 2014, to May 29, 2015, at a local primary health care center in the rural town of A Estrada in northwestern Spain and involved a multisectoral collaboration. Families were randomly selected from National Health System records and randomized 1:1 to an intervention or control group. This secondary analysis of the trial findings was performed between March 24, 2021, and November 7, 2023.InterventionsOver 6 months, families in the intervention group received educational sessions, cooking classes, written supporting material, and foods characteristic of the Atlantic diet, whereas those randomized to the control group continued with their habitual lifestyle.Main Outcomes and MeasuresThe main outcomes were MetS incidence, defined per National Cholesterol Education Program Adult Treatment Panel III guidelines, and carbon footprint emissions as an environmental metric using life cycle assessment with daily dietary intake as the functional unit.ResultsInitially, 250 families were randomized (574 participants; mean [SD] age, 46.8 [15.7] years; 231 males [40.2%] and 343 females [59.8%]). The intervention group included 126 families (287 participants) and the control group, 124 families (287 participants). Ultimately, 231 families completed the trial. The intervention significantly reduced the risk of incident cases of MetS (rate ratio, 0.32; 95% CI, 0.13-0.79) and had fewer MetS components (proportional odds ratio, 0.58; 95% CI, 0.42-0.82) compared with the control condition. The intervention group did not have a significantly reduced environmental impact in terms of carbon footprint emissions compared with the control group (−0.17 [95% CI, −0.46 to 0.12] kg CO2 equivalents/person/d).Conclusions and RelevanceThese findings provide important evidence that a family-focused dietary intervention based on a traditional diet can reduce the risk of incident MetS. Further research is needed to understand the underlying mechanisms and determine the generalizability to other populations, taking into account regional cultural and dietary variations.Trial RegistrationClinicalTrials.gov Identifier: NCT02391701

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The Spanish Dietary Guidelines: A potential tool to reduce greenhouse gas emissions of current dietary patterns

Cited by 70 publications

References 79 publications

Assessing Energy and Environmental Efficiency of the Spanish Agri-Food System Using the LCA/DEA Methodology

Assessing Energy and Environmental Efficiency of the Spanish Agri-Food System Using the LCA/DEA Methodology

Comidas tradicionales y alimentación saludable: el ejemplo de la dieta mediterránea

Traditional Atlantic Diet and Its Effect on Health and the Environment

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